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sweet potato cake with icing

Easy Sweet Potato Cake with Cream Cheese Frosting

Course: Dessert
Cuisine: American
Keyword: sweet potato cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 15 servings
Calories: 531kcal
Author: Kara Jane @ I Scream for Buttercream
A moist and easy sweet potato cake, baked in a 13x9 inch pan, then covered in delicious cream cheese buttercream frosting.
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Ingredients

For the cake:

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 cup packed light brown sugar
  • cup granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups cooked and mashed sweet potato, cooled (about 4-5 large sweet potatoes, or a bag of small sweet potatoes)
  • 2 teaspoons vanilla bean paste (or vanilla extract)

For the frosting:

  • ½ cup unsalted butter, room temperature (1 stick)
  • 1 8 oz. package cream cheese, almost room temperature
  • 1 pinch salt
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 4 cups confectioner's sugar
  • 1 tablespoon milk or cream (can use more if needed to reach the desired consistency)

Instructions

For the cake:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease or spray a 13x9 inch pan.
  • Mix the flour, baking powder, baking soda, salt and spices in a large bowl. Whisk well and set aside.
  • In another bowl, mix together the brown sugar, granulated sugar, eggs, oil, mashed sweet potatoes and vanilla. Whisk well.
  • Pour the liquid mixture into the dry mixture and mix on medium until well combined. You can use an electric mixer on medium or just a wooden spoon to mix if you want. Be careful not to mix too long or the cake will come out too dense. Only mix until the ingredients are well combined.
  • Spread the batter evenly into the prepared pan. The batter will be thick.
  • Bake at 350 degrees for approximately 35-40 minutes. A toothpick inserted into the cake should come out with a few moist crumbs on it, or clean.
  • Cool the cake completely on a cooling rack before adding the frosting.

For the frosting:

  • In a bowl, add the room temperature butter and mix well with an electric mixer until smooth.
  • Add the room temperature cream cheese and mix well on medium until smooth.
  • Add in the salt, cinnamon, vanilla, confectioners sugar and milk. Mix on medium.
  • Check the consistency. If it's too thick, add in a teaspoon of cream or milk and mix well.
  • Add to cooled cake.

Notes

Keep this cake covered well in the refrigerator, since it's covered with cream cheese buttercream. Set the cake out of the refrigerator for about 20 minutes prior to serving, so that it will soften a bit.
This cake may be able to be made into a layer cake, although I have not officially tested that out. I see no reason that it wouldn't work in two, 8 inch round cake pans. Just start checking for doneness about 5-10 minutes before the time listed on the recipe card.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 531kcal | Carbohydrates: 82g | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 186mg | Potassium: 268mg | Fiber: 2g | Sugar: 58g | Vitamin A: 7416IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg